Delicious, sweet orange marmalade with bright citrus notes and just a hint of bite make this the perfect, simple recipe you've been looking for.
Do you have a bunch of extra oranges you need to use? Here are 8 easy ideas and recipes using oranges that you're sure to love!
Delicious, sweet orange marmalade with bright citrus notes and just a hint of bite make this the perfect, simple recipe you've been looking for.
Homemade orange marmalade from scratch with no trace of bitterness!
Delicious collection of unique marmalade recipes to try. Easy beginner recipes to more complex, with lemons, limes, kumquats, oranges & more.
This spicy sweet onion marmalade recipe for canning (or freezing) is a delicious onion jam to spread on toast, pair with cheese or use as a glaze.
Sweet-tard citrusy orange marmalade. So tasty and such a beautiful orange color. This simple orange marmalade recipe is easy to make and has not added pectin.
How to Make Orange Marmalade, the best marmalade recipe, mavis butterfield canning recipes, easy orange marmalade recipe
Our friend and guest blogger Chez LaRae created this vibrant Three Citrus & Vanilla Bean Marmalade recipe. This citrus marmalade would make a great holiday gift. Use our free printable tags and labels to decorate your jars for gift-giving. You can follow LaRae’s amazing food adventures on Instagram, Facebook, and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Citrus hits its peak of flavor during the colder months therefore making it ideal for a cold-weather canning project. This Three Citrus & Vanilla Bean Marmalade highlights oranges, grapefruits, and lemons while adding beauty and real flavor with whole vanilla beans. What exactly is marmalade? Marmalade is a clear, sweetened jelly in which pieces of fruit and fruit rind are suspended. Oftentimes the jelly will be slightly bitter due to the use of fruit peels. Marmalade has been made not only using oranges, but also grapefruits, kumquats, lemons, limes, grapefruits, and bergamots. It is such a flexible treat. When buying citrus for this recipe, look for the very best. Poor batches of citrus make for poor batches of marmalade. Look for fruit free of bruises. Buy organic if possible as it will be free of sprays, pesticides, and waxes. Please use vanilla beans for this recipe. The vanilla seeds are gorgeous in the marmalade and the flavor is unbelievable. If you do not want to use vanilla beans you will still get a lovely product. Omit vanilla entirely for a beautiful three-citrus marmalade. Tips: After allowing your jars to cool overnight you may think that your marmalade has not properly set. If you have followed each step correctly, never fear. Sometimes it takes marmalade up to 48 hours (or a week) to set properly. This is because natural pectin can take a little longer to develop a firm set. There are a few different ways to test if your jam is set. I prefer using a digital instant read thermometer. It gives an exact read which leads to a high success rate with regards to jams and marmalades. My favorite brand is Thermapen. The other methods (sheeting off of a spoon test and frozen plate test) are good if you do not own a thermometer, however results may vary and these tests take some jamming experience. Three Citrus & Vanilla Bean Marmalade (Makes about five half-pint jars) Recipe modified from "The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes". PRINT THE RECIPE CARD Ingredients: 4 large oranges 4 large ruby red grapefruit 2 large lemons 4 cups sugar 3 1/2 cups water 1/4 tsp salt 2 vanilla beans, split lengthwise Directions: Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use. Scrub fruit thoroughly of sprays and waxes, rinse well, and dry. Using micro plane zester or small holes on a box grater, grate zest from oranges, grapefruits, and lemons. Try to not get too much of the white, bitter pith in the mix. Using a sharp, thin-bladed knife, cut a 1/4 inch thick slice from each end of oranges, grapefruit, and lemons. Working with one piece of fruit at a time, place flat-end down on cutting board, and remove peel in strips, cutting from top to bottom. Hold peeled fruit over a bowl and collect juices. Slice between membranes and gently remove whole segments. Reserve segments and juice. Discard membranes and seeds. Stir together sugar, water, and kosher salt, citrus zests, reserved citrus segments, and reserved juice in a stainless steel pot. Split and scrape seeds from vanilla beans. Add seeds and beans to mixture. Bring to a boil, reduce heat, and simmer until instant read thermometer registers 220 degrees Fahrenheit. Note, this will take about one hour; no need to rush this process. Remove mixture from heat. Remove and discard vanilla beans. Skim foam, if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch head space. Remove air bubbles and readjust headspace. Wipe jar rims with a damp cloth. Center lids onto jars. Apply bands and adjust to fingertip-tight. Place jars in boiling-water canner. Repeat until all jars are in canner. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time of 10 minutes. Once 10 minutes is complete, turn off heat and let jars sit in canner an additional five minutes. This standing time allows the pressure inside the jars to stabilize and reduces the likelihood of liquid loss that could otherwise occur when the jars are removed. Remove jars and place on a kitchen towel-lined space. The towel will help reduce the chance of jar breakage. Do not dry the lids or jars at this point. You do not want to disturb the lids while the seals are being formed. Allow jars to cool for 24 hours before removing bands and wiping down jars. Date jars and store in a cool dry place for up to one year. PRINT THE RECIPE CARD Add some sunshine to your jars with our FREE Printable citrus marmalade hang tags and canning labels. Your marmalade will be the perfect DIY holiday or winter housewarming gift. Shop our Citrus Canning Label Collection to label all of your lemon, lime, and orange goodie jars. Want to put up some sunshine? Try our Zesty Lime Curd recipe! Want more citrus canning recipes? See our Citrus Canning Recipes blog post for jam, jelly, marmalade & more! Follow our Citrus Canning Pinterest Board for even more recipes! Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Grapefruit marmalade is a delightful homemade citrus marmalade that's a welcome change of pace from traditional orange. This recipe is a quick marmalade recipe, using pectin, which makes it easy to make at home.
Jamie Oliver's Orange Marmalade is one of the best and easiest Orange Marmalade recipes ever. This Orange Marmalade pairs well with chicken, pork, ham, and much more. Some people call it orange sauce or orange preservation, but the real name is Orange Marmalade. This recipe is made only with oranges, lemon, water, and sugar. This Orange Marmalade recipe takes about 45 minutes to finish cooking, can serve 6 people, and costs about $10.
Try this quick and easy homemade orange marmalade recipe when you're in a hurry or when you just have a craving for a delicious marmalade!
Easy 3 ingredient tart and tangy lime marmalade.
I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.
Here's how to make yourself a luscious and tangy orange marmalade.
Orange Peel Marmalade Recipe
Sweet-tard citrusy orange marmalade. So tasty and such a beautiful orange color. This simple orange marmalade recipe is easy to make and has not added pectin.
This recipe is a variation from my Surprisingly Simple Citrus Marmalade that I developed for Houston’s Italian Cultural & Community Center’s 2020 Fashion Show & Luncheon next mo…
Easy 3 ingredient tart and tangy lime marmalade.
This strawberry marmalade recipe is a great way to enjoy fresh strawberries. I love strawberries and we try to go strawberry picking each year. Make a batch today.
A delicious, sweet concoction of juicy oranges, lemon, fresh cranberries & sugar, this Easy Christmas Marmalade is fabulous on toast, English muffins, biscuits, yogurt, ice cream...
With only 15 minutes of hands-on time, this delicious, not-too-bitter, marmalade brings a little sunshine to the breakfast table!
The flavours of a classic Negroni cocktail add a little something special to this marmalade recipe from Deborah Robertson.
This grown-up twist on a traditional marmalade recipe is packed full of warming flavours
Delicious, sweet orange marmalade with bright citrus notes and just a hint of bite make this the perfect, simple recipe you've been looking for.
I am new to the world of marmalade making. This year when our 4-year old Washington Navel Orange tree blessed us with 61 good-size oranges for the first time, I
Sweet-tard citrusy orange marmalade. So tasty and such a beautiful orange color. This simple orange marmalade recipe is easy to make and has not added pectin.
Ten jams, jellies, and marmalades you can make in the winter, no canning required! Brighten someone's day with these delicious recipes.
A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalades.
If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower.
Delicious lemon marmalade recipe
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
At the exact time I was ladelling my homemade marmalade into sterilized jars I heard Ready, Steady, Cook in the background. One of the guest chefs had blueberries in her mystery bag and she decided to make blueberry jam in the microwave in ten minutes. Okay then. She also made a passing comment that went something like this; "in this day and age there is no other way you would ever consider making jam other than in the microwave". Funny how she happened to say that at the very moment I had expended a lot of time and energy into making jam (okay marmalade) the old fashioned way. Is somebody trying to tell me something? Well I'm afraid Miss Bloom, I am making jam (marmalade) and I am definitely not making it in the microwave. Incidentally, her blueberry jam resembled more of a runny blueberry sauce. If you are not interested in making marmalade from scratch, I mean it, from scratch, then it's best to save your time and look no further. And I am guessing if you are that person, then perhaps microwave jam would appeal to you. If you are still with me, then let's soldier on. This jam and marmalade making is a real labour of love. Is it worth it? In my case I have beautiful oranges that I can pick straight from the tree, so that is a big motivation for me. Long after the last orange has fallen, or been eaten by hubby or been hacked into by cockies; I will have my homemade marmalade for months. I always keep some for Christmas, because I use it in my glaze for the baked ham. I know everyone in my family just looooooves that ham and using my homemade marmalade makes me feel that it's a touch more special. Marmalade is a lot fussier than jam. I must separate the segments of orange flesh without the pith, then I have to remove the pith from the rind, then I have to slice the rind as finely as possible. Then it's a two day wait before I can even cook it because it must be left overnight. Make no mistake, it is fussy stuff. No bother. Just knuckle down and do it. Knowing if the jelly set is right can be a tricky business too, but you live and learn and then you know. So I conclude that it is time consuming, it does take effort and it can be tricky. In this fast world; time, effort and risk are simply not convenient and not worth the trouble especially with lovely local or exotic imported jams in fancy jars alluring you to "pick me, pick me", on our overcrowded supermarket shelves. You may well be thinking "am I nuts". Maybe I am. For you see this nutter yearns for a simple life and an enjoyment of simple pleasures. And yet to me homemade jam or marmalade is far from simple. It is luxurious and wonderful and when I sit down to enjoy it, I take my time and savour each and every bite. And I look at it. Intently. I admire the rind cooked to perfection. A nice "al dente" texture has been achieved. I'm thrilled. The colour is amazing. I haven't overcooked it and it is a shiny, transparent glistening orange colour. The olfactory senses kick in and the tangy, rich, deep soul of the orange whack me in the nose. No bubbles, hurray, the judges will like that. As for the setting; well that is the best part; it's perfect. And my very unshowy marmalade sits displayed in a very ordinary straight sided jar. Plain and simple. Just how I like it. All things considered I feel happy and I feel clever. Funny isn't it, how some simple homemade marmalade can make me feel this excited. Next time I push my trolley past the jam isle, I shall watch shoppers deliberating over which variety to buy. And I will overtake them with a smile on my face feeling very, very clever. Sweet Orange Marmalade adapted from The Australian Women's Weekly 5 large (1kg) oranges 1 1/4 litres water 1 1/4 kg sugar 2 tablespoons lemon juice A couple of extra lemons PS: This recipe in the Weekly includes 2 teaspoons citric acid but I leave it out. Cut oranges into quarters. Using a sharp knife carefully cut the orange flesh away making sure to leave all the pith behind. Cut the orange flesh into thin slices; place into a clean bowl; reserve seeds. Take each quarter; with your sharp knife carefully and slowly cut into the pith up against the rind as closely as possible and remove all the pith. If it doesn't all come away then attempt to remove the remaining pith. A small sharp knife may come in handy for this. Reserve half the pith; discard remaining pith. The orange rind should look like the picture below; nice fine quarters with no white left on them. Cut the rind into very fine strips. Take your time. For me this step is quite critical. Aesthetically, it is very unattractive to find huge chunky pieces of rind but the most important reason is if the pieces are not even then they may not be cooked all the way through ultimately affecting the keeping time of the marmalade. Place the fine strips of rind together with the orange flesh and half the water. Cover; stand overnight. Take out all the seeds you can get from an extra couple of lemons. Place these with any seeds you may have taken out from the oranges. Add to the reserved orange pith. Tie seeds and pith in a piece of muslin; place muslin bag into a separate bowl and the remaining water. Cover; stand overnight. (The citric acid was added at this stage in the AWW's recipe). Next day combine contents of both bowls in a large saucepan. Add lemon juice. Bring to boil; simmer, covered for about 40 minutes or until rind is soft. Discard muslin bag. Pour sugar carefully into the centre of the pot. Stir over heat without boiling until sugar is dissolved. Bring to boil; boil uncovered without stirring, for about 15 minutes or until marmalade jells when tested. Allow to sit in pot for about 10 minutes before placing into sterilized jars. You will get better distribution of the fruit that way. Pour into jars carefully; seal immediately. (Unlike the recipe in the AWW, which states to seal when cold. No way. Rubbish!) Toast and marmalade for tea. And I'm happee. I served my tea in a lovely "April Rose" fine bone china cup and saucer made in England. It belonged to my father-in-law's mother so I couldn't tell you how old it is. Didn't I tell you I was into "old fashion"?
This Raspberry Meyer Lemon Marmalade tastes like a delicious explosion of sunshine and takes less than 45 minutes to make!
This Mary Berry Marmalade Loaf Cake is prepared using butter, eggs, milk, marmalade, caster sugar, flour, baking powder, and an orange. This Marmalade Loaf Cake recipe is a perfect dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.